Handbook of Herbs and Spices - Volume 3

(sharon) #1

Volatiles from herbs and spices 213


DIXIT, D., SRIVASTAVA, N.K. and SHARMA, S. (1999). Effect of Fe–deficiency on growth, physiology,
yield and enzymatic activity in selected genotypes of turmeric (Curcuma longa L.). Journal of
Plant Biology, 26(3): 237–241.
DUNG, N.X., TUYET, N.T.B. and LECLERQ, P.A. (1995). Constituents of the leaf oils of C. domestica L.
from Vietnam. Journal of Essential Oil Research, 7 : 701–703.
EHLERS, D., HILMER, S. and BARTHOLOMAC, S. (1995). Quoted from Lawrence (2001).
EHLERS, D., KIRCHHOFF, J., GERARD, D. and QUIRIN, K.W. (1998). High performance liquid chromatography
analysis of nutmeg and mace oils produced by super critical CO 2 extraction-comparison with
steam distilled oils – comparison of East Indian, West Indian and Papuan oils. International
Journal of Food Science and Technology, 33 : 215–223.
FABER, B., BANGERT, K. and MOSANDL, A. (1997). GC-IR-MS and enantioselective analysis in biochemical
studies in dill (Anethum graveolens L.). Flavour and Fragrance Journal, 12(5): 305–314.
FA N-MING, T. and CHEN-JIN, P. (2002). Variations of essential oil and compositions of thyme collected
at different time in Northwestern China. Acta Botanica Boreali Occidentalia Sinica, 22(6):
1451–1456.
FIGUEIREDO, R.O., DE, MARQUES, M.O.M., NAKAGAWA, J. and MING-LIN CHAO. (2004). Composition of
coriander essential oil from Brazil. Acta Horticulturae. 629: 135-137. Flavour and Fragrance
Journal, 1(4/5): 137–142.
FOURNIER, G., HABIB, J., REGUIGUI, A., SAFTA, F., GUETARI, S. and CHEMLI, R. (1989). Study of different
samples of the essential oil of Tunisian rosemary. Plantes-Medicanales – et., Phytotherapie,
23(3): 180–185.
FREROT, E., BAGNOUD, A. and VUILLEUMIER, C. (2002). Menthofurolactone: a new p-menthane lactone
in Mentha piperita L.: analysis, synthesis and olfactory properties. Flavour and Fragrance
Journal, 17(3): 218–226.
GARG, S.N., BANSAL, R.P., GUPTA, M.M. and SUSHIL KUMAR. (1999). Variation in the rhizome essential oil
and curcumin contents and oil quality in the land races of turmeric Curcuma longa L. of North
Indian plains. Flavour and Fragrance Journal, 14(5): 315–318.
GARG, S.N., MENGI, N., PATRA, N.K., CHARLES, R. and SUSHIL KUMAR. (2002). Chemical examination of the
leaf essential oil of Curcuma longa L. from the North Indian plains. Flavour and Fragrance
Journal, 17(2): 103–104.
GAYDOU, E.M. and RANDRIAMIHARISOA, R. (1987). Multidimensional analysis of gas chromatographic
data, application to the differentiation of clove bud and clove stem essential oils from Madagascar.
Perfumer and Flavorist, 12(5): 45–51.
GERSHENZON, J. and CROTEAU, R. (1990). Regulation of monoterpene biosynthesis in higher plants.
Recent Advances in Phytochemistry, 24: 99–160.
GIRARDON, P., SAUVAIRE, Y., BACCOU, J.E. and BESSIERE, J.M. (1989). Identification de la 3-hydroxy-4,5-
dimethyl-2(5H)-furanone dans L’ a rome des graines de Femgrec (Trigonella foenum graecum
L). Lebensm. Wiss Technol, 19 : 44–46.
GOPALAKRISHNAN, M. (1992). Chemical composition of nutmeg and mace. Journal of Spices and
Aromatic Crops, 1 : 49–54.
GOPALAKRISHNAN, M., MENON, N., PADMAKUMARI, K.P., JAYALAKSHMI, A. and NARAYANAN, C.S. (1993). G C
analysis and odor profiles of four new Indian genotypes of Piper nigrum L. Journal of Essential
Oil Research, 5 : 247–253.
GOPALAKRISHNAN, M., NARAYANAN, C.S. and MATHEW A.G. (1984). Sequiterpene hydrocarbons from
clove oil. Lebensm. Wiss. Technol, B 17: 42–43.
GOPALAKRISHNAN, N. and NARAYANAN, C.S. (1988). Composition of clove leaf oil during leaf growth.
Indian Perfumer, 32(2): 130–132.
GOPALAKRISHNAN, N. (1994). Studies on the storage quality of CO 2 -extracted cardamom and clove
bud oils. Journal of Agricultural and Food Chemistry, 42(3): 797–798.
GOPALAM, A. and RATNAMBAL, M.J. (1987). Gas chromatographic evaluation of turmeric essential oils.
Indian Perfumer, 31 (3): 245–248.
GOPALAN, B., GOTO, M., KODAMA, A. and HIROSE, T. (2000). Supercriticial carbondioxide extraction of
turmeric (Curcuma longa). Journal of Agricultural and Food Chemistry, 48(6): 2189–2192.
GOVINDARAJAN, V.S., NARASIMHAN, S., RAGHUVEER, K.G. and LEWIS, Y.S. (1982). Cardamom-production,
technology and quality. CRC Reviews in Food Science and Nutrition, 16 : 229–326.
GOVINDARAJAN, V.S. (1980). Turmeric-chemistry, technology, and quality. CRC Reviews in Food
Science Nutrition, 17(1): 1–96.
GOVINDARAJAN, V.S. (1982). Ginger-chemistry, technology, and quality evaluation: Part I. CRC Reviews
in Food Science Nutrition, 12(3): 199–301.

Free download pdf